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Extra resources for Cooking for Two 2013: The Year's Best Recipes Cut to Size

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2 cups dry lentils 1 quart water 2 quarts Basic Brown Soup Stock (page 40) 1 potato, peeled/diced 2 carrots, grated 3 tablespoons white vinegar Salt to taste Ys teaspoon ground cloves Dry sherry Parmesan cheese Soak the lentils in the water for 2 hours . Place (water included) in soup pot , and add the soup stock, potato , carrots , vinegar , salt, and cloves . No pepper! Cook over low heat for 3 hours , and serve with sherry and Parmesan cheese in a bowl . SERVES 8 . SOUPS 0 45 Chicken Soup Stock If you have a bit of this in your refrigerator, you will think of marvelous soups to make .

CARDAMOM Common in Scandinavian and Middle Eastern dishes. Rather sweet flavor. Expensive . Buy whole seed , and grind as you need i t . CAYENNE PEPPER Fine-ground red pepper, very hot . CHERVIL Mild French herb that resembles parsley whole. Use in soups and sauces. m flavor. Buy dried , CHILI POWDER Actually a blend of chili peppers . Buy in the can , ground . Usually I use the hot blend . CINNAMON Hard to grind your own . Buy it powdered . CLOVES I use both the powdered and the whole. CORIANDER The dry , whole seed is common in Mediterranean cooking .

While actually made from oysters , it has no fishy taste . Found in Oriental markets . Refriger­ ate after opening . PESTO A sauce of northern Italian origin, made from fresh basil , olive oil , garlic , cheese , and pine nuts . Great for pasta or in soups and sauces . You can purchase this frozen or in glass j ars at Italian markets . For a recipe , see page 1 2 8 . PINE NUTS Expensive little treasures that actually do come from the large pinecone of Italy. Find in Italian markets , or substitute slivered almonds .

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